Description

Ribollita Soup with Sausage & Toasted Bread is a hearty and flavorful Italian soup that is perfect for a comforting meal. This soup is packed with vegetables, beans, sausage, and topped with crispy toasted bread, making it a satisfying dish for any occasion.

Ingredients

For the Soup:

1 tbsp olive oil
1 lb (450g) Italian sausage (mild or spicy), casing removed
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 (14 oz) can diced tomatoes
6 cups vegetable or chicken broth
1 (14 oz) can cannellini beans, drained and rinsed
4 cups kale or Swiss chard, chopped (about 1 bunch)
2 tbsp tomato paste
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper to taste
2 bay leaves
1/2 cup Parmesan cheese, grated (optional, for garnish)

For the Toasted Bread:

4 slices rustic bread (such as sourdough or baguette)
2 tbsp olive oil
1 clove garlic, peeled (for rubbing on bread)

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Instructions

Cook the Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up into small pieces with a wooden spoon. Cook for about 5-7 minutes until browned and cooked through. Remove the sausage from the pot and set aside.
Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Tomatoes & Broth: Stir in the tomato paste, diced tomatoes, thyme, rosemary, bay leaves, salt, and pepper. Cook for 2-3 minutes, then pour in the broth. Bring to a simmer.
Simmer the Soup: Return the cooked sausage to the pot. Add the cannellini beans and kale (or Swiss chard). Let the soup simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded together. Adjust seasoning with salt and pepper to taste. Remove the bay leaves.
Prepare the Toasted Bread: While the soup is simmering, preheat the oven to 400°F (200°C). Brush the slices of rustic bread with olive oil on both sides and place them on a baking sheet. Toast in the oven for 5-7 minutes until golden and crispy.
Assemble and Serve: Ladle the soup into bowls, and top each bowl with a piece of toasted bread. Rub each slice of toasted bread with the peeled garlic clove for extra flavor. Optionally, sprinkle the soup with grated Parmesan cheese for garnish.
Enjoy: Serve the Ribollita soup hot with the toasted bread for dipping.

Notes

Ribollita is traditionally made with leftover bread, which thickens the soup and gives it a rich texture. If you have stale bread on hand, use it to make the toasted bread.
You can also add other vegetables like potatoes or zucchini to make the soup heartier.
For a vegetarian version, omit the sausage and use vegetable broth.